CN112841623B - Bee pupa protein peptide food composition for improving immunity and preparation method and application thereof - Google Patents
Bee pupa protein peptide food composition for improving immunity and preparation method and application thereof Download PDFInfo
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- CN112841623B CN112841623B CN202011622699.7A CN202011622699A CN112841623B CN 112841623 B CN112841623 B CN 112841623B CN 202011622699 A CN202011622699 A CN 202011622699A CN 112841623 B CN112841623 B CN 112841623B
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biochemistry (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a bee pupa protein peptide food composition for improving immunity and a preparation method and application thereof. The composition comprises the following components: 1-35% of bee pupa protein peptide powder, 1-30% of soybean peptide powder, 1-25% of fructo-oligosaccharide, 1-25% of rhizoma polygonati powder, 1-20% of medlar powder and 0.5-8% of chitosan oligosaccharide. The invention organically combines the polypeptide with functional food and traditional Chinese medicine with homology of medicine and food, and can more effectively improve the immunity of human bodies. Meanwhile, the invention can be used as a plurality of dosage forms and is easy for industrial production.
Description
Technical Field
The invention belongs to the field of foods, and in particular relates to a bee pupa protein peptide food composition for improving immunity, a preparation method and application thereof.
Background
The world health organization has investigated that healthy people account for only 5% of the total population, that is, that people who are diagnosed with various diseases account for 20% of the total population, that sub-healthy people who are between healthy and disease account for 75% of the total population, that is, that 75% of people easily change from sub-healthy to ill patients. Mainly comprises the elderly, the people with great competitive pressure for a long time and the people with poor life eating habits.
Sub-health is a critical state, and people in sub-health state have no clear disease, but have reduced mental activity and adaptability, and if the state cannot be corrected in time, physical and mental diseases are easily caused. People in sub-health conditions are not life threatening except for fatigue and discomfort. However, if a high level of irritation is encountered, sudden death is likely to occur in a stress state such as staying up at night, developing spleen qi, etc.
Immunity is an important physiological function of human body, and it is just like a doctor in vivo, not only can protect human body from attack of virus, bacteria and pollutants, but also can remove impurities and metabolism products such as superfluous fat and cholesterol in vivo. Thus, to get rid of sub-health, an increase in immunity is required.
Disclosure of Invention
The invention aims at overcoming the defects and shortcomings of the prior art and providing a bee pupa protein peptide food composition for improving immunity.
Another object of the present invention is to provide a method for preparing the above-mentioned bee pupa protein peptide food composition for enhancing immunity.
Still another object of the present invention is to provide the use of the above-mentioned bee pupa protein peptide food composition for enhancing immunity.
The aim of the invention is achieved by the following technical scheme: an immunity-improving bee pupa protein peptide food composition comprises the following components in percentage by mass: 1-35% of bee pupa protein peptide powder, 1-30% of soybean peptide powder, 1-25% of fructo-oligosaccharide, 1-25% of rhizoma polygonati powder, 1-20% of medlar powder and 0.5-8% of chitosan oligosaccharide; preferably comprises the following components in mass percent: 10-30% of bee pupa protein peptide powder, 13-25% of soybean peptide powder, 10-20% of fructo-oligosaccharide, 5-10% of rhizoma polygonati powder, 5-11.5% of medlar powder and 2-5% of chitosan oligosaccharide; more preferably comprises the following ingredients in mass percent: 10-20% of bee pupa protein peptide powder, 13-20% of soybean peptide powder, 10-15% of fructo-oligosaccharide, 5-10% of rhizoma polygonati powder, 5-9% of medlar powder and 2-5% of chitosan oligosaccharide.
The bee pupa protein peptide food composition for improving immunity also comprises auxiliary materials, and the balance of the auxiliary materials.
The amount of the auxiliary materials is preferably 0.2% -45.6%; more preferably 37 to 43%.
The auxiliary materials are selected according to the required dosage form, and are preferably at least one of lactose, microcrystalline cellulose, maltodextrin, magnesium stearate, silicon dioxide, titanium dioxide, beeswax, water, sucralose, fruit powder essence, glycerol, povidone K30 and gelatin.
The food composition is in the form of tablet, granule, capsule, soft capsule, powder or oral liquid; preferably in the form of tablets.
The bee pupa protein peptide powder is preferably bee pupa protein peptide powder with the average relative molecular weight of 300-800 Da; more preferably bee pupa protein peptide powder with average relative molecular weight of 500 Da.
The bee pupa protein peptide powder preferably has the protein content of 80-85 percent; more preferably, the bee pupa protein peptide powder has a protein content of 85%.
The bee pupa protein peptide powder is preferably prepared by the following steps:
(A) Homogenizing: mixing bee pupa with water, pulping to obtain slurry;
(B) And (3) heat treatment: adding water into the slurry, mixing, and heating to denature the bee pupa protein;
(C) Acid adding: adjusting the pH of the product obtained by the treatment in the step (B) to 4.3-4.8 by acid, and standing;
(D) And (3) centrifugal separation: centrifuging the product obtained in the step (C), and keeping residues;
(E) And (3) neutralization: mixing the residue with water, and adjusting the pH to 7-9 with alkali liquor;
(F) Enzymolysis: carrying out enzymolysis by using protease, wherein the addition amount of the protease is 0.5-1% of the mass of the bee pupa, the enzymolysis temperature is 45-55 ℃, and the enzymolysis time is 3-5 h;
(G) Enzyme deactivation: enzyme deactivation is carried out on the enzymolysis product;
(H) And (3) separating and refining: discharging the feed liquid after enzyme deactivation from an enzymolysis tank, performing primary filtration through a plate-frame filter, performing secondary filtration through membrane filtration, and desalting through a nanofiltration membrane to obtain refined bee pupa protein hydrolysate;
(I) Concentrating: concentrating the bee pupa protein hydrolysate in vacuum;
(J) Sterilizing;
(K) Spray drying: and (3) spray drying the sterilized product in the step (J), wherein the inlet temperature is controlled at 160-200 ℃, and the outlet temperature is controlled at 85-95 ℃ to obtain the bee pupa protein peptide powder.
The amount of water used in step (a) is preferably in terms of pupae: water = mass ratio 1:1 to 1:3, proportioning and calculating; more preferably according to bee pupae: water = mass ratio 1: and 2, calculating the proportion.
The amount of water used in step (B) is preferably in the form of a slurry: water = mass ratio 1: 3-1: 5, proportioning and calculating; more preferably as a slurry: water = mass ratio 1: and 4, calculating the proportion.
The heating conditions described in step (B) are preferably those of from 0.5 to 1.5 hours at from 80 to 95 ℃.
The acid in step (C) is preferably at least one of hydrochloric acid, phosphoric acid and citric acid, more preferably citric acid.
The time of the standing in the step (C) is preferably 10 to 60 minutes; more preferably 30 minutes.
The separation apparatus described in step (D) is preferably a butterfly centrifuge or a decanter centrifuge.
The amount of water used in step (E) is preferably such that the residue: water = mass ratio 1: 8-1: 10, proportioning and calculating; more preferably, the residue: water = mass ratio 1: and 9, proportioning and calculating.
The protease in step (F) is preferably at least one of alkaline protease, neutral protease and flavourzyme; more preferably alkaline protease, neutral protease and flavourzyme according to the mass ratio of 15-25: 10 to 15:1, mixing in proportion; more preferably alkaline protease, neutral protease and flavourzyme according to the mass ratio of 20:10:1, mixing the materials in proportion.
The conditions for the enzyme deactivation in step (G) are preferably maintained at 80 to 90℃for 30 to 60 minutes.
The degree of vacuum concentration described in step (I) is preferably concentration to a mass concentration of 20 to 30%.
The sterilization in step (J) is preferably high temperature transient sterilization.
The conditions of the high-temperature instantaneous sterilization are preferably maintained at 130-145 ℃ for 5-8 s.
The soybean peptide powder is preferably soybean peptide powder with the average relative molecular weight of 500-1000 Da; more preferably soybean peptide powder having an average relative molecular weight of 500 Da.
The soybean peptide powder is preferably soybean peptide powder with the protein content of 90% -92%; more preferably a soy peptide powder having a protein content of 92%.
The soybean peptide powder is preferably prepared by the following steps:
(a) Size mixing: mixing the soybean protein isolate with water, and stirring to obtain slurry;
(b) Enzymolysis: carrying out enzymolysis on the slurry obtained in the step (a) by using protease;
(c) Enzyme deactivation: enzyme deactivation is carried out on the enzymolysis product;
(d) Separating: centrifuging the feed liquid after enzyme deactivation, and taking supernatant;
(e) Decolorization and refining: decolorizing with active carbon, filtering with plate-frame filter, filtering with membrane, and desalting with nanofiltration membrane to obtain refined soybean peptide hydrolysate;
(f) Concentrating: concentrating soybean peptide hydrolysate in vacuum;
(g) Sterilizing;
(h) Spray drying: and (3) spray drying the sterilized product of the step (g), wherein the inlet temperature is controlled at 160-200 ℃, and the outlet temperature is controlled at 85-95 ℃ to obtain the soybean peptide powder.
The amount of water used in step (a) is preferably such that the protein is isolated from soy: water = mass ratio 1: 8-15 proportion calculation; more preferably, the protein is isolated as soy: water = mass ratio 1: and 12, proportioning and calculating.
The specific steps of the enzymatic hydrolysis described in step (b) are preferably as follows: firstly, carrying out enzymolysis by using mixed protease, and then adding flavourzyme for enzymolysis; wherein the mixed protease is alkaline protease and trypsin according to the mass ratio of 1-5: 1, mixing the materials in a proportion, wherein the addition amount of the mixed enzyme is 0.5-2% of the mass of the soybean protein isolate, and the enzymolysis time is 2-5 h; the addition amount of the flavor protease is 0.1-0.5% of the mass of the isolated soy protein, and the enzymolysis time is 0.5-3 h; the enzymolysis time is 45-60 ℃.
The conditions for the enzyme deactivation described in step (c) are preferably maintained at 80 to 90℃for 30 to 60 minutes.
The specific step of decoloring described in step (e) is preferably as follows: adding active carbon which is 5-15% of the mass of the isolated soy protein for decolorization, wherein the decolorization temperature is 85-90 ℃ and the decolorization time is 30-60 min.
The degree of vacuum concentration described in step (f) is preferably concentration to a mass concentration of 20 to 30%.
The sterilization in step (g) is preferably high temperature transient sterilization.
The conditions of the high-temperature instantaneous sterilization are preferably maintained at 130-145 ℃ for 5-8 s.
The preparation method of the bee pupa protein peptide food composition for improving immunity comprises the following steps: mixing the above components to obtain the bee pupa protein peptide food composition for enhancing immunity.
The components are solid, and are pre-selected by sieving with a 60-80 mesh sieve and then mixing.
The mixing is preferably carried out using a three-dimensional mixer.
The mixing conditions are preferably as follows: mixing for 20-40 min at 10-20 r/min.
The application of the bee pupa protein peptide food composition for improving the immunity in the food field.
Compared with the prior art, the invention has the beneficial effects that:
the bee pupa protein peptide food composition for improving the immunity comprises bee pupa protein peptide powder, soybean peptide powder, fructo-oligosaccharide, rhizoma polygonati powder, medlar powder and chitosan oligosaccharide. The bee pupa protein peptide and the soybean peptide are prepared by taking bee pupa and soybean protein isolate as raw materials and carrying out enzymolysis by utilizing compound protease, so that the molecular weight of the bee pupa protein peptide is 300-800Da, and the molecular weight of the soybean peptide is 500-1000Da. The bee pupa protein peptide and the soybean peptide obtained by the invention are easy to be absorbed by human body and can improve the immunity of the human body. The invention organically combines the polypeptide with functional food and traditional Chinese medicine with homology of medicine and food, can effectively improve the immunity of human body, can be used as a plurality of dosage forms, and is easy for industrialized production.
Detailed Description
The present invention will be described in further detail with reference to examples, but embodiments of the present invention are not limited thereto.
Example 1
An immunity-improving bee pupa protein peptide food composition comprises the following components in percentage by mass: 42.7% of maltodextrin, 20% of bee pupa protein peptide powder, 15% of soybean peptide powder, 10% of fructo-oligosaccharide, 5% of rhizoma polygonati powder, 5% of medlar powder, 2% of chitosan oligosaccharide, 0.2% of magnesium stearate and 0.1% of silicon dioxide. The preparation method comprises the following steps:
(1) Preparation of bee pupa protein peptide powder:
(A) Homogenizing: mixing the bee pupa with water according to the mass ratio of 1:1, and pulping by a pulping machine;
(B) And (3) heat treatment: adding water with the mass 3 times of that of the slurry into the slurry, mixing, heating to 80 ℃, and treating for 1.5h;
(C) Acid adding: adjusting pH to 4.3 with citric acid, and standing for 0.2h;
(D) And (3) centrifugal separation: separating the slurry with a separating device such as a butterfly centrifuge or a decanter centrifuge to retain residue;
(E) And (3) neutralization: mixing the residue with water according to a mass ratio of 1:8, mixing, and adjusting the pH to 7.0 by alkali liquor;
(F) Enzymolysis: enzymolysis is carried out by using compound protease, wherein the compound hydrolase is alkaline protease (Alcalase 2.4L, manufactured by Novex Co.): neutral protease (neutrase 0.8l, manufactured by novelin): flavourzyme (Flavourzyme 1000L, manufactured by novelin company) =mass ratio 15:10:1, the added amount is 1.0% of the bee pupa mass, the enzymolysis temperature is 45 ℃, and the enzymolysis time is 4 hours;
(G) Enzyme deactivation: after enzymolysis, the temperature of the enzymolysis tank is increased to 80 ℃ and maintained for 60min;
(H) And (3) separating and refining: discharging the feed liquid after enzyme deactivation from an enzymolysis tank, performing primary filtration through a plate-frame filter, performing secondary filtration through membrane filtration, and desalting through a nanofiltration membrane to obtain refined bee pupa protein hydrolysate;
(I) Concentrating: the bee pupa protein hydrolysate passes through a negative pressure concentrator, the vacuum degree is controlled at-0.5 Mpa, and when the mass concentration is 20%, the concentration is stopped;
(J) And (3) sterilization: high-temperature instantaneous sterilization is adopted, the temperature is controlled at 130 ℃, the temperature is maintained for 8 seconds, and the sterilized water is transferred into an intermediate storage tank;
(K) Spray drying: pumping the bee pupa protein hydrolysate in the middle storage tank into a spray drying tower by a pump for spray drying, controlling the inlet temperature at 160 ℃ and the outlet temperature at 85 ℃ for powder collection;
(2) Preparing soybean peptide powder:
(a) Size mixing: mixing the soybean protein isolate and water according to the mass ratio of 1:8, and stirring and mixing to form slurry;
(b) Enzymolysis: alkaline protease (Alcalase 2.4L, manufactured by Novex Co.): trypsin (4000 u/g, nanning Dong Henghua road Biotechnology Co., ltd.) =mass ratio 5:1, enzymolysis temperature 45 ℃, enzymolysis for 5h, enzyme addition amount being 0.8% of the mass of the isolated soy protein powder; adding Flavourzyme (Flavourzyme 1000L, produced by Norwechat company) accounting for 0.1% of the mass of the isolated soy protein powder again, wherein the enzymolysis time is 0.5h, and the enzymolysis temperature is 45 ℃;
(c) Enzyme deactivation: after enzymolysis, the temperature of the enzymolysis tank is increased to 80 ℃ and maintained for 60min;
(d) Separating: discharging the feed liquid after enzyme deactivation from the enzymolysis tank, and separating by a centrifugal separator to obtain supernatant;
(e) Decolorization and refining: adding active carbon which is 5% of the mass of the isolated soy protein for decolorization, wherein the decolorization temperature is 85 ℃ and the decolorization time is 45min, then filtering the soybean protein for the first time through a plate frame filter, filtering the soybean protein for the second time through a membrane filter, and desalting the soybean protein hydrolysate through a nanofiltration membrane to obtain refined soybean peptide hydrolysate;
(f) Concentrating: the bee pupa protein hydrolysate passes through a negative pressure concentrator, the vacuum degree is controlled at-0.5 Mpa, and when the mass concentration is 20%, the concentration is stopped;
(g) And (3) sterilization: high-temperature instantaneous sterilization is adopted, the temperature is controlled at 130 ℃, the temperature is maintained for 5 seconds, and the sterilized materials are transferred into an intermediate storage tank;
(h) Spray drying: pumping the bee pupa protein hydrolysate in the middle storage tank into a spray drying tower by a pump for spray drying, controlling the inlet temperature at 160 ℃ and the outlet temperature at 85 ℃ for powder collection;
(3) Sieving: sieving pupa Apis protein peptide powder, soybean peptide powder, fructo-oligosaccharide, rhizoma Polygonati powder, fructus Lycii powder, and chitosan oligosaccharide with 70 mesh sieve respectively;
(4) Mixing: weighing the sieving raw materials according to the formula amount, putting the sieving raw materials into a three-dimensional mixer for mixing, controlling the mixing rotating speed to be 15r/min, and mixing time to be 20min;
(5) Tabletting: and (5) putting the mixed powder into a hopper of a tablet press for tabletting.
Example 2
An immunity-improving bee pupa protein peptide food composition comprises the following components in percentage by mass: 30% of bee pupa protein peptide powder, 25% of soybean peptide powder, 20% of fructo-oligosaccharide, 10% of rhizoma polygonati powder, 10% of medlar powder, 4.8% of chitosan oligosaccharide and 0.2% of silicon dioxide.
The preparation method comprises the following steps:
(1) Preparation of bee pupa protein peptide powder:
(A) Homogenizing: mixing the bee pupa with water according to the mass ratio of 1:2, and pulping by a pulping machine;
(B) And (3) heat treatment: adding water with the mass 4 times of that of the slurry into the slurry, mixing, heating to 85 ℃, and treating for 1h;
(C) Acid adding: adjusting pH to 4.5 with citric acid, and standing for 0.5h;
(D) And (3) centrifugal separation: separating the slurry with a separating device such as a butterfly centrifuge or a decanter centrifuge to retain residue;
(E) And (3) neutralization: mixing the residue with water according to a mass ratio of 1:9, mixing, and adjusting the pH to 8.0 by alkali liquor;
(F) Enzymolysis: enzymolysis is carried out by using compound protease, wherein the compound hydrolase is alkaline protease (Alcalase 2.4L, manufactured by Novex Co.): neutral protease (neutrase 0.8l, manufactured by novelin): flavourzyme (Flavourzyme 1000L, manufactured by novelin corporation) =mass ratio 20:10:1, the added amount is 0.7% of the bee pupa mass, the enzymolysis temperature is 55 ℃, and the enzymolysis time is 5h;
(G) Enzyme deactivation: after enzymolysis, the temperature of the enzymolysis tank is increased to 90 ℃ and maintained for 30min;
(H) And (3) separating and refining: discharging the feed liquid after enzyme deactivation from an enzymolysis tank, performing primary filtration through a plate-frame filter, performing secondary filtration through membrane filtration, and desalting through a nanofiltration membrane to obtain refined bee pupa protein hydrolysate;
(I) Concentrating: the bee pupa protein hydrolysate passes through a negative pressure concentrator, the vacuum degree is controlled to be-0.6 Mpa, and when the mass concentration is 25%, the concentration is stopped;
(J) And (3) sterilization: high-temperature instantaneous sterilization is adopted, the temperature is controlled at 145 ℃, the temperature is maintained for 6s, and the sterilized materials are transferred into an intermediate storage tank;
(K) Spray drying: pumping the bee pupa protein hydrolysate in the middle storage tank into a spray drying tower by a pump for spray drying, controlling the inlet temperature to be 180 ℃ and the outlet temperature to be 90 ℃ for powder collection;
(2) Preparing soybean peptide powder:
(a) Size mixing: mixing the soybean protein isolate and water according to the mass ratio of 1:12, and stirring and mixing to form slurry;
(b) Enzymolysis: alkaline protease (Alcalase 2.4L, manufactured by Novex Co.): trypsin (4000 u/g, nanning Dong Henghua road Biotechnology Co., ltd.) =mass ratio 1:1, the enzymolysis temperature is 55 ℃, the enzymolysis is carried out for 3 hours, and the enzyme addition amount is 1.2% of the mass of the soybean isolated protein powder; adding Flavourzyme (Flavourzyme 1000L, produced by Norwechat company) again, wherein the enzyme addition amount is 0.2% of the mass of the isolated soy protein powder, and performing enzymolysis for 2 hours at the enzymolysis temperature of 55 ℃;
(c) Enzyme deactivation: after enzymolysis, the temperature of the enzymolysis tank is increased to 90 ℃ and maintained for 30min;
(d) Separating: discharging the feed liquid after enzyme deactivation from the enzymolysis tank, and separating by a centrifugal separator to obtain supernatant;
(e) Decolorization and refining: adding active carbon accounting for 10% of the mass of the isolated soy protein for decolorization at 80 ℃ for 0.5h, filtering by a plate-frame filter for the first time, filtering by a membrane for the second time, and desalting by a nanofiltration membrane to obtain refined soy peptide hydrolysate;
(f) Concentrating: the bee pupa protein hydrolysate passes through a negative pressure concentrator, the vacuum degree is controlled to be-0.6 Mpa, and when the mass concentration is 25%, the concentration is stopped;
(g) And (3) sterilization: high-temperature instantaneous sterilization is adopted, the temperature is controlled to 145 ℃, the temperature is maintained for 6 seconds, and the sterilized materials are transferred into an intermediate storage tank;
(h) Spray drying: pumping the bee pupa protein hydrolysate in the middle storage tank into a spray drying tower by a pump for spray drying, controlling the inlet temperature to be 180 ℃ and the outlet temperature to be 90 ℃ for powder collection;
(3) Sieving: sieving pupa Apis protein peptide powder, soybean peptide powder, fructo-oligosaccharide, rhizoma Polygonati powder, fructus Lycii powder, and chitosan oligosaccharide with 60 mesh sieve respectively;
(4) Mixing: weighing the sieving raw materials according to the formula amount, putting the sieving raw materials into a three-dimensional mixer for mixing, controlling the mixing rotating speed to be 10r/min, and mixing time to be 30min; and (5) filling to obtain the product.
Example 3
An immunity-improving bee pupa protein peptide food composition comprises the following components in percentage by mass: 25% of bee pupa protein peptide powder, 20% of lactose, 20% of soybean peptide powder, 15% of fructo-oligosaccharide, 8% of rhizoma polygonati powder, 8% of medlar powder, 3.5% of chitosan oligosaccharide and 0.5% of silicon dioxide.
The preparation method comprises the following steps:
(1) Preparation of bee pupa protein peptide powder:
(A) Homogenizing: mixing the bee pupa with water according to the mass ratio of 1:3, and pulping by a pulping machine;
(B) And (3) heat treatment: adding water with the mass 5 times of that of the slurry into the slurry, mixing, heating to 95 ℃, and treating for 0.5h;
(C) Acid adding: adjusting pH to 4.8 with citric acid, and standing for 1 hr;
(D) And (3) centrifugal separation: separating the slurry with a separating device such as a butterfly centrifuge or a decanter centrifuge to retain residue;
(E) And (3) neutralization: mixing the residue with water according to a mass ratio of 1:10, mixing, and adjusting the pH to 9.0 by alkali liquor;
(F) Enzymolysis: enzymolysis is carried out by using compound protease, wherein the compound hydrolase is alkaline protease (Alcalase 2.4L, manufactured by Novex Co.): neutral protease (neutrase 0.8l, manufactured by novelin): flavourzyme (Flavourzyme 1000L, manufactured by novelin company) =mass ratio 25:15:1, the added amount is 0.5% of the bee pupa mass, the enzymolysis temperature is 55 ℃, and the enzymolysis time is 3h;
(G) Enzyme deactivation: after enzymolysis, the temperature of the enzymolysis tank is raised to 85 ℃ and maintained for 45min;
(H) And (3) separating and refining: discharging the feed liquid after enzyme deactivation from an enzymolysis tank, performing primary filtration through a plate-frame filter, performing secondary filtration through membrane filtration, and desalting through a nanofiltration membrane to obtain refined bee pupa protein hydrolysate;
(I) Concentrating: the bee pupa protein hydrolysate passes through a negative pressure concentrator, the vacuum degree is controlled to be-1.0 Mpa, and when the mass concentration is 30%, the concentration is stopped;
(J) And (3) sterilization: high-temperature instantaneous sterilization is adopted, the temperature is controlled at 140 ℃, the temperature is maintained for 5 seconds, and the sterilized materials are transferred into an intermediate storage tank;
(K) Spray drying: pumping the bee pupa protein hydrolysate in the middle storage tank into a spray drying tower by a pump for spray drying, controlling the inlet temperature to be 200 ℃ and the outlet temperature to be 95 ℃ for powder collection;
(2) Preparing soybean peptide powder:
(a) Size mixing: mixing the soybean protein isolate and water according to the mass ratio of 1:15, and stirring and mixing to form slurry;
(b) Enzymolysis: alkaline protease (Alcalase 2.4L, manufactured by Novex Co.): trypsin (4000 u/g, nanning Dong Henghua road Biotechnology Co., ltd.) =mass ratio 3:1, the enzymolysis temperature is 60 ℃, the enzymolysis is carried out for 2 hours, and the enzyme addition amount is 0.5% of the mass of the soybean isolated protein powder; adding 0.3% of flavourzyme again, and carrying out enzymolysis for 3 hours at the temperature of 60 ℃;
(c) Enzyme deactivation: after enzymolysis, the temperature of the enzymolysis tank is increased to 80 ℃ and maintained for 45min;
(d) Separating: discharging the feed liquid after enzyme deactivation from the enzymolysis tank, and separating by a centrifugal separator to obtain supernatant;
(e) Decolorization and refining: adding active carbon with 15% of the mass of the isolated soy protein for decolorization, wherein the decolorization temperature is 90 ℃ and the decolorization time is 1h, then filtering the soybean protein for the first time through a plate frame filter, filtering the soybean protein for the second time through a membrane filter, and desalting the soybean protein hydrolysate through a nanofiltration membrane to obtain refined soybean peptide hydrolysate;
(f) Concentrating: the bee pupa protein hydrolysate passes through a negative pressure concentrator, the vacuum degree is controlled to be-1.0 Mpa, and when the mass concentration is 30%, the concentration is stopped;
(g) And (3) sterilization: high-temperature instantaneous sterilization is adopted, the temperature is controlled to be 140 ℃, the temperature is maintained for 8 seconds, and the sterilized materials are transferred into an intermediate storage tank;
(h) Spray drying: pumping the bee pupa protein hydrolysate in the middle storage tank into a spray drying tower by a pump for spray drying, controlling the inlet temperature to be 200 ℃ and the outlet temperature to be 95 ℃ for powder collection;
(3) Sieving: sieving pupa Apis protein peptide powder, soybean peptide powder, fructo-oligosaccharide, rhizoma Polygonati powder, fructus Lycii powder, and chitosan oligosaccharide with 80 mesh sieve respectively;
(4) Mixing: weighing the sieving raw materials according to the formula amount, putting the sieving raw materials into a three-dimensional mixer for mixing, controlling the mixing rotating speed at 20r/min and the mixing time at 40min; and (5) filling to obtain the product.
Example 4
An immunity-improving bee pupa protein peptide food composition comprises the following components in percentage by mass: 45% of water, 10% of bee pupa protein peptide powder (prepared according to example 2), 20% of soybean peptide powder (prepared according to example 2), 10% of fructo-oligosaccharide, 6.3% of rhizoma polygonati powder, 5% of medlar powder, 3.1% of chitosan oligosaccharide, 0.5% of citric acid and 0.1% of sucralose.
A preparation method of an oral liquid of the bee pupa protein peptide composition for resisting fatigue and improving immunity comprises the following steps: sieving pupa Apis protein peptide powder, soybean peptide powder, fructo-oligosaccharide, rhizoma Polygonati powder, fructus Lycii powder, chitosan oligosaccharide, citric acid and sucralose, dissolving, mixing, filtering, sterilizing, and packaging.
Example 5
An immunity-enhancing bee pupa protein peptide food composition for enhancing immunity comprises the following components in percentage by mass: bee pupa protein peptide powder (prepared according to example 2) 30%, soybean peptide powder (prepared according to example 2) 25%, fructo-oligosaccharide 20%, rhizoma Polygonati powder 10%, fructus Lycii powder 11.3%, chitosan oligosaccharide 3%, povidone K30.5% and silicon dioxide 0.2%.
A preparation method of a bee pupa protein peptide food composition granule for resisting fatigue and improving immunity comprises the following steps: sieving pupa Apis protein peptide powder, soybean peptide powder, fructo-oligosaccharide, rhizoma Polygonati powder, fructus Lycii powder, chitosan oligosaccharide and silicon dioxide, mixing, preparing povidone K30 adhesive, granulating with fluidized bed, and sieving.
Examples 6 to 9
An immunity-enhancing bee pupa protein peptide food composition for resisting fatigue and enhancing immunity, the composition of which is shown in table 1:
the bee pupa protein peptide powder and the soybean peptide powder are prepared according to the preparation method of the example 2, wherein the preparation method comprises the steps of sieving the components, mixing, tabletting and making into tabletting candy.
Comparative example 1
The components do not include the bee pupa protein peptide powder, and the amount of the bee pupa protein peptide powder is the same as that of the example 7, except that other components are complemented by the soybean peptide powder.
Comparative example 2
The components excluding the soybean peptide powder were the same as in example 7 except that the amount of the soybean peptide powder was the same as that of the other components supplemented with the bee pupa protein peptide powder.
Comparative example 3
Commercial common soybean protein powder
Effect example 1:
the protein content of the bee pupa and the protein content of the soybean peptide prepared in examples 1 to 3 are measured by a method specified in GB/T5009.5; the average molecular weights of the bee pupa protein peptides and the soybean peptide powder prepared in examples 1 to 3 were analyzed by using GB/T22492-2008 annex A high performance gel filtration chromatography, and the results are shown in Table 2.
Effect example 2:
experimental example 1 immunity test
(1) Experimental animals: nude mice, male and female halves, have a weight of 18-22 g and are purchased from the university of south and south of China experiment management center.
(2) Experimental grouping: mice were divided into 8 groups of 10 mice (male and female halves), and physiological saline (control group), the compositions of examples 6 to 9, comparative example 1, comparative example 2, and commercially available ordinary soybean protein powder of comparative example 3 were administered respectively.
(3) Feeding mode: the composition was adjusted with water to a concentration of 0.6g/ml, and mice were filled with physiological saline or concentrated candy solution 0.5ml/20g body weight daily, 1 time daily for 2 weeks.
(4) Test item and detection index: detecting the phagocytic index of the immune organ of the mouse by using a mouse abdominal macrophages phagocytic chicken erythrocyte experiment; the thickening of the auricle was detected by a mouse dinitrofluorobenzene induced mouse DTH auricle swelling assay. The test results are shown in Table 3.
According to the data in Table 3, in the experiment of phagocytizing chicken erythrocytes by using mouse peritoneal macrophages, the phagocytosis percentage and the phagocytosis index of the bee pupa protein peptide food composition prepared in examples 6-9 are obviously different from those of a control group, so that the bee pupa protein peptide food composition prepared in the invention can improve the phagocytosis index of immune organs and improve the function of mononuclear macrophages, in the DTH experiment induced by dinitrofluorobenzene, the ear shell weight gain of the bee pupa protein peptide food composition prepared in examples 6-9 is higher than that of the control group, the difference is statistically significant (P < 0.05), so that the proliferation capacity of lymphocytes can be obviously improved, and the cell immunity function is improved, and in particular, the effect of example 7 is more remarkable.
Experimental example 2
(1) The subject: 40 patients with hypoimmunity are aged 21-70 years.
(2) Grouping: subjects were divided into 2 groups, and the tabletted candy of example 7 of the present invention (tabletted candy size 0.5 g/granule) was taken in group 1, 10 granules each time, 2 times per day; group 2 was given commercial normal protein powder for 2 months.
(3) Evaluation index:
the obvious effects are as follows: the immunity is obviously improved, the physique is obviously enhanced, the limbs are powerful, the vigor is full, the facial color is obviously improved, the symptoms such as color spots and dark skin disappear or are obviously improved, and the sub-health state in the aspects of sleep, digestion and the like is obviously improved;
the method is effective: the immunity is improved, the physique is enhanced, the limbs are powerful, the energy and the complexion are improved to a certain extent, and the color is improved
The symptoms such as spots, skin darkness and the like are improved, and the sub-health state in aspects such as sleep, digestion and the like is also improved;
invalidation: symptoms and various examinations were not improved.
(4) Results: see table 4.
The above examples are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principle of the present invention should be made in the equivalent manner, and the embodiments are included in the protection scope of the present invention.
Claims (8)
1. The bee pupa protein peptide food composition for improving immunity is characterized by comprising the following components in percentage by mass: 10-20% of bee pupa protein peptide powder, 13-20% of soybean peptide powder, 10-15% of fructo-oligosaccharide, 5-10% of rhizoma polygonati powder, 5-9% of medlar powder, 2-5% of chitosan oligosaccharide and the balance of auxiliary materials;
the bee pupa protein peptide powder is the bee pupa protein peptide powder with the average relative molecular weight of 300-800 Da;
the soybean peptide powder is soybean peptide powder with average relative molecular weight of 500-1000Da.
2. The immunity enhancing bee pupa protein peptide food composition of claim 1, wherein: the auxiliary materials are selected from at least one of lactose, microcrystalline cellulose, maltodextrin, magnesium stearate, silicon dioxide, titanium dioxide, beeswax, water, sucralose, fruit powder essence, glycerol, povidone K30 and gelatin according to the required dosage form;
the preparation is tablet, granule, capsule, powder or oral liquid.
3. The immunity enhancing bee pupa protein peptide food composition of claim 1, wherein:
the bee pupa protein peptide powder is the bee pupa protein peptide powder with the protein content of 80-85 percent;
the soybean peptide powder is soybean peptide powder with the protein content of 90-92%.
4. The immunity enhancing bee pupa protein peptide food composition of claim 1, wherein:
the bee pupa protein peptide powder is prepared by the following steps:
(A) Homogenizing: mixing bee pupa with water, pulping to obtain slurry;
(B) And (3) heat treatment: adding water into the slurry, mixing, and heating to denature the bee pupa protein;
(C) Acid adding: adjusting the pH of the product obtained by the treatment in the step (B) to 4.3-4.8 by acid, and standing;
(D) And (3) centrifugal separation: centrifuging the product obtained in the step (C), and keeping residues;
(E) And (3) neutralization: mixing the residue with water, and adjusting the pH to 7-9 with alkali liquor;
(F) Enzymolysis: carrying out enzymolysis by using protease, wherein the addition amount of the protease is 0.5-1% of the mass of the bee pupa, the enzymolysis temperature is 45-55 ℃, and the enzymolysis time is 3-5 h;
(G) Enzyme deactivation: enzyme deactivation is carried out on the enzymolysis product;
(H) And (3) separating and refining: discharging the feed liquid after enzyme deactivation from an enzymolysis tank, performing primary filtration through a plate-frame filter, performing secondary filtration through membrane filtration, and desalting through a nanofiltration membrane to obtain refined bee pupa protein hydrolysate;
(I) Concentrating: concentrating the bee pupa protein hydrolysate in vacuum;
(J) Sterilizing;
(K) Spray drying: spray drying the sterilized product of the step (J), wherein the inlet temperature is controlled at 160-200 ℃ and the outlet temperature is controlled at 85-95 ℃ to obtain the bee pupa protein peptide powder;
the soybean peptide powder is prepared by the following steps:
(a) Size mixing: mixing the soybean protein isolate with water, and stirring to obtain slurry;
(b) Enzymolysis: carrying out enzymolysis on the slurry obtained in the step (a) by using protease;
(c) Enzyme deactivation: enzyme deactivation is carried out on the enzymolysis product;
(d) Separating: centrifuging the feed liquid after enzyme deactivation, and taking supernatant;
(e) Decolorization and refining: decolorizing with active carbon, filtering with plate-frame filter, filtering with membrane, and desalting with nanofiltration membrane to obtain refined soybean peptide hydrolysate;
(f) Concentrating: concentrating soybean peptide hydrolysate in vacuum;
(g) Sterilizing;
(h) Spray drying: and (3) spray drying the sterilized product of the step (g), wherein the inlet temperature is controlled at 160-200 ℃, and the outlet temperature is controlled at 85-95 ℃ to obtain the soybean peptide powder.
5. The immunity enhancing bee pupa protein peptide food composition of claim 4, wherein:
the water in the step (A) is used according to the following weight percentage: water = mass ratio 1:1 to 1:3 proportioning calculation
The water used in step (B) is in the form of a slurry: water = mass ratio 1: 3-1: 5, proportioning and calculating;
the heating condition in the step (B) is that the heating is carried out for 0.5 to 1.5 hours at the temperature of 80 to 95 ℃;
the acid in the step (C) is at least one of hydrochloric acid, phosphoric acid and citric acid;
the standing time in the step (C) is 10-60 minutes;
the water used in step (E) is used in an amount such that the residue: water = mass ratio 1: 8-1: 10, proportioning and calculating;
the protease in the step (F) is at least one of alkaline protease, neutral protease and flavourzyme;
the enzyme deactivation condition in the step (G) is that the enzyme deactivation condition is maintained for 30-60 min at 80-90 ℃;
the vacuum concentration degree in the step (I) is concentration to 20-30% of mass concentration;
the sterilization in the step (J) is high-temperature instantaneous sterilization;
the amount of water used in step (a) is based on soy protein isolate: water = mass ratio 1: 8-15 proportion calculation;
the specific steps of the enzymolysis in the step (b) are as follows: firstly, carrying out enzymolysis by using mixed protease, and then adding flavourzyme for enzymolysis; wherein the mixed protease is alkaline protease and trypsin according to the mass ratio of 1-5: 1, mixing the materials in a proportion, wherein the addition amount of the mixed enzyme is 0.5-2% of the mass of the soybean protein isolate, and the enzymolysis time is 2-5 h; the addition amount of the flavor protease is 0.1-0.5% of the mass of the isolated soy protein, and the enzymolysis time is 0.5-3 h; the enzymolysis time is 45-60 ℃;
the enzyme deactivation condition in the step (c) is that the enzyme deactivation condition is maintained for 30-60 min at 80-90 ℃;
the specific steps of decoloring in the step (e) are as follows: adding active carbon which is 5-15% of the mass of the isolated soy protein for decolorization, wherein the decolorization temperature is 85-90 ℃ and the decolorization time is 30-60 min;
the vacuum concentration degree in the step (f) is concentration to 20-30% of mass concentration;
the sterilization in step (g) is high temperature transient sterilization.
6. The immunity enhancing bee pupa protein peptide food composition of claim 5, wherein:
the protease in the step (F) is alkaline protease, neutral protease and flavourzyme, and the mass ratio of the protease to the flavourzyme is 15-25: 10 to 15:1, mixing the materials in proportion.
7. The method for preparing the bee pupa protein peptide food composition for improving immunity according to any one of claims 1 to 6, which is characterized by comprising the following steps: mixing the above components to obtain the bee pupa protein peptide food composition for enhancing immunity.
8. Use of the bee pupa protein peptide food composition for improving immunity according to any one of claims 1 to 6 in the food field.
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| JP2004107275A (en) * | 2002-09-19 | 2004-04-08 | Hiroki Koma | Apis mellifera-derived antimicrobial peptide |
| CN105995984A (en) * | 2016-05-23 | 2016-10-12 | 义乌市忻昱生物科技有限公司 | Compound albumen powder capable of improving immunity and preparation method thereof |
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| JP5765879B2 (en) * | 2008-08-01 | 2015-08-19 | 小林製薬株式会社 | Composition for oral consumption containing bee, propolis, and royal jelly |
| CN106072666A (en) * | 2016-06-03 | 2016-11-09 | 李继富 | A kind of low ash, the production method of soybean peptide without bitter powder and production system |
| CN106387921A (en) * | 2016-08-29 | 2017-02-15 | 湖北神农蜂语生物产业有限公司 | Honeybee pupa polypeptide granules and preparation method thereof |
| CN109198347A (en) * | 2017-06-30 | 2019-01-15 | 浙江京新生物科技有限公司 | A kind of soybean peptide solid beverage and its application |
| CN110012992A (en) * | 2019-04-15 | 2019-07-16 | 余丰福 | High-effect small molecular soybean protein active peptide solid beverage and its prescription |
| CN110894206A (en) * | 2019-12-24 | 2020-03-20 | 侯飞 | Preparation process of chitosan oligosaccharide for improving immunity |
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| CN105995984A (en) * | 2016-05-23 | 2016-10-12 | 义乌市忻昱生物科技有限公司 | Compound albumen powder capable of improving immunity and preparation method thereof |
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